Asian-Style Cucumber Soup

For hot days, you can’t beat this recipe. I believe this Asian take on cucumber soup blows away the “classic” dairy-based version.

This time of year is perfect for making dishes with farmers’ market produce. When you see mini-cucumbers, white eggplants, shell beans, baby squash, multicolored carrots and greens whose names you don’t even know, it’s time to go shopping.

Not coincidentally, when you find those vegetables, you’ll also discover herbs, in bushels: mint, parsley, cilantro, basil, chives, oregano, marjoram and more. Thus you will have two of the four necessary ingredients for making vegetable-based summer meals.

Preparation

Peel cucumbers, then cut them in
half lengthwise. Scoop out seeds. Slice
cucumbers as thinly as possible (a
mandoline is ideal for this). Mix them in
a large bowl with soy sauce, vinegar,
chili and sugar, then refrigerate for about
20 minutes.

Add stock, scallions, watercress or
arugula if you like, and stir. Taste,
and adjust seasoning. Just before serving,
garnish with herb or herbs of your choice.

Hungry for more recipes?

Get recipes, tips and special offers in your inbox. Opt out or contact us anytime.

Brush Up On The Basics With Our Cooking Guides

Get Our Newsletter

Get recipes, tips and NYT special offers delivered straight to your inbox. Opt out or contact us anytime.

Please enter a valid email address.

Follow Cooking

Cooking For iPad & iPhone

About Us

NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now for full access.